Ingredients:-

• 700 g Boneless chicken thighs or breasts (cut into 2″ pieces)
• Juice of 1 Lime
• 1 tsp Salt or to taste
• 3 Tbsp oil
• 1 tsp Cumin Seeds (Jeera)
• 1 Inch piece Cinnamon stick
• 5 green Cardamom pods (bruised in the palm of hand) (choti Elaichi)
• 4 cloves (lavang)
• 1 large onion (about 1 cup finely chopped onion)
•  2 tsp Garlic paste
• 2 tsp Ginger paste
• 1/2 tsp Turmeric Powder
• 2 tsp Cumin Powder (Jeera powder)
• 1/2 tsp or to taste Chili Powder (I like it spicy so I use about 1tsp of extra hot chilli powder)
• 225 g Chopped Canned tomatoes (I use this for the liquid which gives it a better taste, if not use about 3 medium sized Tomatoes)
• 1 Tbsp tomato paste (optional, again used for a better flavor)
• 1/2 tsp Sugar
• 1 C warm water
• 1/2 tsp Garam Masala
• 2 Tbsp chopped coriander leaves (cilantro)

Method:-

• Put chicken in a non metallic bowl and rub in the lime juice and salt. Cover and set aside for 30 minutes.
• Heat Oil in a medium pan over low heat and add cumin seeds , cinnamon, cardamom and the cloves. Let it sizzle for 25-30 seconds then add chopped onion. Cook , stirring frequently for 5 minutes or till the onion has softened.
• Add garlic and ginger paste. Cook for about a minute then add Turmeric , cumin power and Chili powder. Add tomatoes , tomato paste and sugar. Cook over medium heat, stirring frequently, until the tomatoes reach a paste like consistency and the oil separates from the spice mixture. Sprinkle little water if the mixture sticks to the pan.
• Add chicken and increase heat to medium-high. Stir until the chicken changes color, then pour in the warm water. Bring to a boil , reduce heat to Meduim-low and cook for another 12-15 minutes or till the sauce has thickened and the chicken is tender.
• Stir in the garam masala and chopped coriander leaves.
• Serve with Naan or Indian Bread.